One of my favorite recipes is Steven Reichlin's Smokehouse Beans. I made them last weekend for the July 4 holiday.
http://barbecuebible.com/recipe/smokehouse-beans/
6 ounces bacon, cut into 1/4-inch slivers
1 large onion, finely chopped (about 2 cups)
3 cloves garlic, minced
2 15-ounce cans great northern or kidney beans, drained and rinsed in a colander
1 15-ounce can black beans, drained and rinsed in a colander
1/3 cup packed dark brown sugar, or to taste
1/4 cup molasses, or to taste
1/4 cup your favorite barbecue sauce
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon dry mustard
2 tablespoons cider vinegar, or to taste
1/2 teaspoon liquid smoke
1/2 cup beer or water, or more as needed
Salt and freshly ground black pepper
Step 1: In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat.
Step 2: Add the onion and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans, sugar, molasses, barbecue sauce, ketchup, worcestershire sauce, mustards, vinegar, and liquid smoke. Add salt and pepper to taste.
Step 3: Set up your smoker following the manufacturer’s instructions and preheat to 225 degrees. Add the wood as specified by the manufacturer.
Step 4: Smoke the beans, uncovered, until thick and richly flavored, about 2 to 3 hours, stirring occasionally. (Add more beer or water as needed if beans seem too dry.)
The only changes I made to the above recipe:
I used 15 oz can EACH of black bean, Cannellini bean, pinto bean and Great Northern beans. All were drained and rinsed.
I only used 1 T of vinegar rather than 2 T.
I used 1/2 cup of Sweet Baby Ray's BBQ sauce.
I added 2 jalapeno peppers, seeded and diced small.
I cooked them on a gas grill uncovered at 225 deg for 2 1/2 hours on indirect heat with hickory wood chips. I stirred the beans twice during the cook.